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Biscoff Fairy Cakes
Sarah Butler
Sarah Butler
Recipe - Grange - Ryan's
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Biscoff Fairy Cakes
Prep Time20 Minutes
Servings12
Cook Time20 Minutes
Ingredients
110g caster sugar
110g butter at room temperature
110g self-raising flour
2 eggs
1 tsp vanilla essence
1 tbsp Biscoff spread
100g butter, at room temperature
200g icing sugar, sieved
2-3 tbsp cream
3-4 tbsp Biscoff spread melted
Directions
- Preheat oven to 200°C (180°C fan, Gas 6).
- Combine the caster sugar, butter, flour, eggs, vanilla essence, and Biscoff in a bowl until combined.
- Line a bun tin with bun cases. Divide the mixture into the bun cases.
- Bake for 15 minutes or until golden, cool on a wire rack.
- To make the buttercream: Beat the butter for 2-3 minutes. Add the icing sugar and slowly beat until incorporated. Once incorporated, beat for 5-10 minutes on medium speed.
- Add the cream and beat for 10-15 minutes, this gives a fluffy buttercream.
- Melt the Biscoff spread in the microwave or in a saucepan.
- To decorate, core a little hole out of the center of each bun, use an apple corer or cut with a sharp knife, this step is optional.
- Spoon or pipe a little melted Biscoff into the hole and replace the filling to plug it. Pipe the buttercream on and add sweets of choice on top.
- Drizzle with any leftover melted Biscoff and enjoy!
20 minutes
Prep Time
20 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
SuperValu Caster Sugar (500 g)
€1.65€3.30/kg
SuperValu Irish Creamery Butter (227 g)
€2.09€9.21/kg
SuperValu Self Raising Flour (2 kg)
€2.55€1.28/kg
SuperValu Medium Fresh Irish Eggs 6 Pack (6 Piece)
€1.49€0.25 each
Goodall's Vanilla Essence (25 ml)
€2.35€0.09/ml
Not Available
SuperValu Irish Creamery Butter (227 g)
€2.09€9.21/kg
SuperValu Icing Sugar (500 g)
€0.95€1.90/kg
Not Available
Not Available
Directions
- Preheat oven to 200°C (180°C fan, Gas 6).
- Combine the caster sugar, butter, flour, eggs, vanilla essence, and Biscoff in a bowl until combined.
- Line a bun tin with bun cases. Divide the mixture into the bun cases.
- Bake for 15 minutes or until golden, cool on a wire rack.
- To make the buttercream: Beat the butter for 2-3 minutes. Add the icing sugar and slowly beat until incorporated. Once incorporated, beat for 5-10 minutes on medium speed.
- Add the cream and beat for 10-15 minutes, this gives a fluffy buttercream.
- Melt the Biscoff spread in the microwave or in a saucepan.
- To decorate, core a little hole out of the center of each bun, use an apple corer or cut with a sharp knife, this step is optional.
- Spoon or pipe a little melted Biscoff into the hole and replace the filling to plug it. Pipe the buttercream on and add sweets of choice on top.
- Drizzle with any leftover melted Biscoff and enjoy!